Soup And Salad With Style Salad Lyonnaise And Leek And Potato Soup Food

LEEK AND POTATO SOUP

Steps:

• Trim leeks, split lengthwise, rinse to remove sand, and thinly slice.
• Melt 3 tablespoons butter in a large skillet over medium heat and sauté leeks for about 4 minutes
• Add the potatoes and the broth and bring to a boil. Boil for 2 minutes.
• Reduce heat and simmer until potatoes are tender.
• Season to taste with cayenne, nutmeg, salt, and white pepper.
• Strain out the vegetables and puree in blender, a little at a time, adding broth if needed. Stir puree into broth.
• Melt 2 tablespoons butter in a saucepan over low heat and stir in the flour.
• Add 1 1/2 cups of the soup, a little at a time, and blend well. Cook, stirring, until the mixture thickens.
• Blend flour mixture into soup and stir until soup comes to a boil.
• Serve right away.

PERFECT POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS

Steps:

• SOUP:.
• Heat 4 tablespoons of extra-virgin olive oil in a heavy large pot over medium-low heat. Add leeks, potatoes, and onion. Saute until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to a boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches puree cooled soup in a blender ( or use a hand emulsifier in the pot). Return puree to pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated).
• GARLIC CHEESE TOASTS:.
• Preheat oven to 350°F.
• Stir olive oil and garlic in a small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet; toss and combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.
• Bring soup to a simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve with the garlic cheese toasts.

LEEK AND POTATO SOUP

Steps:

• Wash leeks very well and cut off the green leaves,leaving only a few inches of green tender leaves.
• Chop the leaves and reserve.
• Cut the white part of the leeks into 1/4-inch slices.
• Melt butter in a large pan, add the leeks and onions and cook for about five minutes. Add the leek leaves and cook for an additional three minutes.
• Add the chicken broth, potato cubes and wine and bring to a boil.
• Cover and simmer on low heat for about one hour.
• Put soup in a blender, a few cups at a time, and puree.
• Once each batch has been pureed, pour it from the blender back into the pan.
• Simmer over moderate heat and then add the salt and pepper and Half and Half.
• Sprinkle with parsley and chives and serve.

RUSTIC LEEK AND POTATO SOUP

Steps:

• Saute onions and leeks in 4 or 6 qt pot over medium heat until onion is starting to get translucent. Do not brown or burn.
• Add garlic and saute 1 - 2 minutes longer.
• Add potatoes and 3 cups water.
• Dissolve bouillon cubes in 1/4 cup hot water and add to pot.
• Bring to gentle boil and cook, covered, for 20 - 30 minutes until potato pieces are easily pierced with a fork.
• Mash with a potato masher until the soup has a coarse, rustic texture.
• Serve with more black pepper.
• Variations:
• - Add half a teaspoon of dill instead of the rosemary.
• - Add a carrot or two.
• - No leeks? No problem! Add a 3 or 4 handfuls of shredded cabbage - I use the bagged shredded coleslaw cabbage from the supermarket. This gives the dish a distinctly Irish taste and feel.